- Use your fingers to stuff each olive with feta, really pushing the cheese into the olive so there aren’t any gaps.
- Pop the flour into a clean bowl and season with salt and pepper and then stir to combine.
- In a separate bowl bring together the breadcrumbs, parsley and chilli, and mix to combine.
- In a third bowl whisk the eggs.
- Set yourself up so you have the stuffed olives,the bowl of flour, the whisked eggs and the breadcrumbs nice and close together.
- Now lightly dust the olives in the flour and then place them into the egg wash.
- Carefully lift them out of the egg wash and place them into the breadcrumbs. Use your hands to carefully toss the olives in the crumbs, making sure the entire surface area of each olive is coated. It helps to use your hands to pat the crumbs into the olives as well as tossing them.
- Once all the olives are ready to fry, heat the oil over a medium heat until it’s approximately 175C, you can test if the oil is ready by dropping a breadcrumb into the oil. If it sizzles right away then you can carefully lower half of the olives into the oil and fry until golden in colour.
- Once ready, remove with a slotted spoon and transfer to a bowl lined with kitchen paper to remove any excess oil. Repeat for the remainder of the olives and serve your warm fried green olives with a pinch of sea salt and a squeeze of lemon.
Fried Green Olives Stuffed with Feta
Recipe by Tobie Puttock
This delicious fried green olive canape uses tasty pitted green olives, stuffed with quality feta, coated in breadcrumbs and fried.
Ingredients
- 25 large green olives, pitted
- 50g feta
- Sea salt and cracked pepper
- For crumbing:
- 1/2 cup plain flour
- 2 eggs
- 1 cup dried breadcrumbs
- 1 teaspoon dried chilli
- 1 tablespoon finely chopped curly leaf parsley
- 2 lemons. Quartered for serving
- oil for frying
